Savory Brown Butter Consommé Recipes

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SAVORY CONSOMME RICE



Savory Consomme Rice image

Good served with roast chicken, roast beef, or country fried steak and gravy. Note: 2 4-ounce cans of chopped mushrooms (drained) may be substituted for fresh mushrooms.

Provided by KerfuffleUponWincle

Categories     Long Grain Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 small onion (chopped)
1/3 cup butter
8 ounces fresh mushrooms (sliced or chopped)
1 cup long grain rice (uncooked)
1 (10 1/2 ounce) can beef consomme
3/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried parsley
2 dashes garlic powder

Steps:

  • Preheat oven to 350 degrees.
  • Saute onion and mushroons in butter.
  • Add rice, consomme, water, salt, pepper, parsley, and garlic powder.
  • Pour into greased two quart pyrex dish. Cover and bake one hour at 350 degrees.

Nutrition Facts : Calories 336.2, Fat 15.9, SaturatedFat 9.8, Cholesterol 40.6, Sodium 919.8, Carbohydrate 41.6, Fiber 1.6, Sugar 2, Protein 7.5

SAVORY BROWN BUTTER CONSOMMé



Savory Brown Butter Consommé image

Gelatin filtration is a way to make sparklingly clear liquids that are intensely flavored with ... well, whatever you like: meats, fruits, vegetables, cheeses, breads, any and all combinations of ingredients. This is just flavor in fluid form, which you can use in the same way you might use a soup or sauce.

Provided by Harold McGee

Categories     project, soups and stews

Time P3DT1h

Yield About 1 quart consommé

Number Of Ingredients 6

1 pound butter
2 1/2 tablespoons lemon juice
Finely grated zest from 1 1/2 lemons
3/8 cup soy sauce
1 1/2 teaspoons Tabasco sauce
1 package powdered gelatin (7 1/2 grams)

Steps:

  • Place large heavy-bottom pot over medium-low heat, and add butter. Cook until butter solids turn dark brown. Add juice, zest, soy sauce, hot sauce and 6 cups water. Bring to a simmer. Butterfat will rise to surface; skim off with large shallow spoon. Cook and skim for 20 minutes. Place a chinois or fine-mesh strainer over large bowl, line with cheesecloth and pour in broth.
  • Remove 1 cup broth; cool to room temperature. Sprinkle gelatin on it, and let rest 5 minutes. Stir into broth in bowl, blending well. Put in a covered container and freeze solid, possibly overnight.
  • Place in cheesecloth-lined colander over 2-quart bowl. Thaw in refrigerator until all liquid has dripped out, leaving gelatin behind, 24 to 48 hours. Save consommé from bowl, and discard gelatin. Can be frozen for 3 months. Use as broth with seared scallops or lobster ravioli, or as artichoke poaching liquid.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 18 grams, Carbohydrate 3 grams, Fat 61 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 39 grams, Sodium 894 milligrams, Sugar 1 gram, TransFat 2 grams

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